No-Knead Skillet Olive Bread

By Mitch Hendricks

4.62 / 5

15min

30min

2 cups lukewarm water (105 degrees F, 40 degrees C)
1 (.25 ounce) package active dry yeast
½ tablespoon salt
4 ⅓ cups all-purpose flour divided
1 cup marinated olives (such as Star® Garlic & Basil) drained, chopped, and herbs and garlic reserved
1 teaspoon garlic powder
2 tablespoons olive oil divided
coarse salt
1 teaspoon dried parsley or as needed